Today I decided to cook something a bit different, so I have this Roasted Cauliflower Patties, a special Indian vegetarian recipe. Full of spices these patties are very tasteful and the Indian flavours will conquer your entire kitchen.
Cauliflower is a unique vegetable with a high concentration of nutrients, rich in antioxidants, vitamin C and phytonutrients. It also contains calcium, which is found around cauliflower’s bunches. It also has a high content of phosphorus, manganese, vitamin K, folic acid and vitamin B6.
It also contains natural carbohydrates, proteins, fats and dietary fibre. Cauliflower also contains omega-3 fatty acids, allicin and selenium.
Cauliflower has very few calories per 100 g, with only 25 calories. In addition, it tastes crisp and can take some time to chew. Eating slowly can help prevent overeating and is suitable for everyone who wants to lose weight.
The healthiest way, if you want to keep all the nutrients intact, is to eat it raw, but you can consume boiled, sautéed or baked. It is essential to know how much to cook, as not to lose all qualities. If you do not want to turn it into a paste after boiling you should know how long to keep it on fire. For example, cauliflower florets of about same size can be cooked in 10 minutes or steamed in 6 minutes. If you want a crispy cauliflower, you can have it sautéed in a little butter, and for a firm texture put it in the oven for few minutes. Now let’s get to our Roasted Cauliflower Patties
- Head cauliflower cut into florets - 1
- Olive oil - 2 tablespoons
- Bread crumbs - 1/2 cup
- Handful of fresh parsley, chopped
- Large eggs - 2
- Curry powder - 1/2 tsp
- Sour cream - 2 tablespoons
- Garlic cloves - 2
- Ground cumin - 1tsp
- Turmeric - 1/2 tsp
- Cinnamon - 1/4 tsp
- Ground black pepper
- For the yogurt sauce
- Fat yogurt - 1 cup
- Red onions, finely chopped - 2
- Juice from half of lemon
- Olive oil - 1 tablespoon
Preheat your oven to 380 degrees F (190 degrees C), and place the florets in a tray on baking paper, sprinkle with olive oil and season with salt and pepper. Place in the oven and roast for about 15 minutes, turning to ensure even roasting. When done, set aside to cool.
Set the roasted cauliflower in a food processor, add the fresh parsley, bread crumbs, 2 large eggs, salt, pepper, sour cream, garlic cloves, ground cumin, turmeric, cinnamon and mix thoroughly until combined. Transfer the mixture into a bowl, cover with plastic wrap and set in the fridge for about 1-2 hours to cool.
For the sauce:
In a pan add 1 tablespoon of olive oil and stir fry the chopped onions until the onion will get a glassy look. You may add, if you like, a teaspoon of smoked paprika. It is up to you. When done put in a small bowl the onion and 1 cup of fat yogurt and mix with salt, lemon juice and place in the fridge for about 1 hour.
When the cauliflower mixture has cooled, it is time to prepare our fritters.
Scoop 1 tablespoon of the cauliflower mixture into the palm of your hand. Form into a patty.
Place on a baking paper lined tray sprinkle with olive oil and cook in the oven at 400 degrees F (200 degrees C) for about 25 minutes. Serve with chilled yogurt sauce.